C. Developing effective methods of food preservation
Explanation:
The development of effective methods of food preservation is a much more smaller and manageable problem that contributes to the complex problem.
The percentage of food rotting is not as a result of lack of an effective preservation technique as highlighted in the passage. It is due to the long distances of agricultural area from where the farms are located.
- To cut the loss, efficient and rapid transportation techniques needs to be put in place to carry the fruits and vegetables to the area where they are needed.
- This is the most complex problem that if solved can peg back food rot.
- Additional measures should be put in place to preserve the food.
Other options does not address the subject matter
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A decrease in n emits energy and an increase absorbs energy. This mean the greater the decrease the greater amount energy is being emitted. So the answer should be:
A. n=5 to n=1
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Answer:
proportional. having a constant ratio. Second law: A body of mass m subject to a net force F undergoes an acceleration a that has the same direction as the force and a magnitude that is directly proportional to the force and inversely proportional to the mass, i.e., unbalanced.
Explanation:
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(18000 L/hr) x (3 hr) x ( 0.965 kg/L) = 52110 kg
Answer:
Option a.
Explanation:
The transformation of a solid into liquid is a slow process, hence a rate of heating too fast, near the melting point of the sample, will not give the right time to the crystals of the sample to absorb the heat and to melt in the outside and the inside, leading to wrong results in all cases. If we heat to fast, the melting point range will be too broad and will be misleading, resulting in values of the range more hight than the theoric ones.
A rate of 1 °C/min or 2 °C/min is the most appropriate to approach the melting point of the sample. Since it is too slow, from preventing the experiment taking forever it is recommended to start the experiment at a high heating rate until it reaches 20 °C below the melting point, and then, turn the heating rate down to 1 °C/min or 2 °C/min.
Therefore, the correct answer is a: near the melting point of the sample, we must heat slowly until it reach the expected temperature.
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